In a pot take mango pieces, salt and turmeric
powder. Stir for 2-3 days. Remove and dry on the cloth.

Wash and dry gundha. Break and remove seeds from
the gundha. Put them in raw mango water for 24 hours. Remove and squeeze water
and then dry on the cloth. Fill sambhar masala in the gundha by pressing.

Take a jar and spread sambhar masala. Over it
put gundha and raw mango pieces. Spread sambhar masala. Repeat till all the
raw mango pieces and gundha are filled in the jar. Cover a layer with sambhar
masala. Press the pickle daily. On the third day pour oil, which is already
heated and cooled. 2-3 inch above the pickle